Main courses
Game
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Salmis of pheasant from England
Pheasant with juniper berries, yoghurt and cream
Roast pheasant, parsnip purée and Brussels sprouts
Stuffed pheasant sealed in a pot
Pheasant cooked in a rich sauce
Pheasant brochettes
Roast partridges on toast spread with their livers
Pheasant Norcia-style with truffles
Pheasant vin blanc
Stewed partridges
Partridge Normande
Partridges in white wine
Partridges en pistache
Partridges cooked in paper in a Klephti fashion
Partridges with tomato sauce
Partridges with green peppercorns
Partridge with chorizo
Partridges stewed in white wine
Stuffed quail on leek croûtes
Wild duck in pastry parcels
Wild duck with lentils
Wild duck with juniper berries
Wild duck with olives in Sherry sauce
Stewed pigeons
Salmis of wood pigeons
Pigeons with three herbs on a bed of rice
Grouse with whisky
Grouse pie
Roast saddle of venison in rich marinade
Venison fillet with sage
Venison and shallot kebabs
Rabbit cooked in Marsala
Rabbit casserole
Jugged hare
Hare in red wine with wild mushrooms
Lemon hare
Saddle of hare marinated in Sherry and brandy